Hot cross buns
These hot cross buns with raisins are an Easter classic that can't be missing from your Easter brunch table!
Hot cross buns
These hot cross buns with raisins are an Easter classic that can't be missing from your Easter brunch table!
Tools
Ingredients
250 ml semi-skimmed milk
50 g butter
470 g + 4 tsp all-purpose flour
12 g instant yeast
60 g caster sugar
1 tsp salt
1 egg
60 g raisins
1 tsp ground cinnamon
3,5 tbsp water
Step by step
Heat up the milk to 40°C. Remove from heat, add butter and set aside to cool slightly.
Place 470 g flour, yeast, salt and caster sugar in a bowl of a stand mixer fitted with a dough hook. Mix on speed 1 for 30 seconds. Add the milk mixture and one egg. Knead on speed 1 for 5 minutes.
Place the dough in han oiled bowl. Cover with a clean towel and let rise for 1 hour or until doubled in size.
Add raisins and cinnamon to the dough and mix till incorporated. Cover with a fresh towel and let rise for another hour.
Divide the dough into 12 equal pieces. Shape smooth balls and place them on a baking tray lined with parchment paper. Cover with a fresh towel and let rise for another hour.
Mix 4 tbsp of flour with 3.5 tbsp of water to make thick paste. If the mix is too liquid, add a bit more flour. Place in a piping bag and make a cross on each bun.
Bake in a 210°C preheated oven for about 15 minutes.
